Kompot is a Russian drink made by stewing fruit in water with sugar, served cold. It can be made with any fruit, and is a popular alternative to sugary drinks. Dried fruit version is called uzvar.
Kompot is a Russian drink made by stewing fruit in water with sugar, cooling this mixture and serving the liquid in a glass. There are several varieties that can be produced using this basic structure, and virtually any fruit can be used. While this drink can be served warm or hot, somewhat similar to a mulled cider, the flavors will intensify as it cools, so it’s typically served cold. Kompot can also be made using dried fruit, in which case it is called uzvar instead.
Not to be confused with the thick fruit concoction called “compote,” kompot is a drink that spread across much of Eastern Europe during the height of the Soviet Union and remains popular in many areas. It is one of the most popular and common drinks in Russia and can be found in restaurants and households across the country. This drink has also spread to other countries and regions as an alternative to soda drinks or beverages that may contain a large amount of sugar. While sugar is typically added to Kompot, this amount can be quite low and easily controlled by the person making the drink.
Kompot typically starts with any type of fresh fruit. Berries are quite popular, although other fruits such as apples, pears, figs and even bananas can be used to create this drink. Kompot is fairly easy to make and starts with a large pot of water brought to a boil. The fruit is trimmed if large, but need not be peeled or otherwise prepared except to remove inedible skins from some fruits.
Once the water is boiling, the fruit is added and stirred, then sugar or honey is added and it is left to simmer for about 10-15 minutes. More sugar can be added to taste and the pot is then removed from the heat. The fruit is left in the liquid and allowed to cool for several hours. During this time, the flavors will intensify and once cold they can be served in a glass, strained or with the remaining fruit, depending on personal preference.
Kompot which is prepared using dried fruit is typically referred to as uzvar. This drink traditionally uses dried apples, pears and prunes, which they can reconstitute in water overnight before being brought to a boil and simmered like the fresh fruit version. Uzvar can be difficult to make properly in some areas, however, as countries such as the United States often add preservatives such as sodium dioxide to dried fruit, which can reduce the fruit’s flavor.
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